<_MOD_>2016-09-10 Selections 7372 1 0 1 1 <_XName>Selections 16 <_MOD_>2016-09-10 #106 Irish Ale Thomas Nylander Nørgaard 2016-09-10 2016-09-10 679.6579393 0 625.5558148 0 0 0 3720 1800 0 0 <_MOD_>2016-09-09 Brouwland gryde 1217.2978018 160.0000000 1 0.3000000 67.6276557 0.0000000 1 1 831.2566008 90.0000000 10.0000000 1 84.5345696 0.0000000 4.0000000 0.0000000 676.2765565 33.8138278 0.0000000 83.0000000 100.0000000 0 0 <_MOD_>2016-09-09 Irish Red Ale Scottish and Irish Ale BJCP 2008 4 9 0 1.0440000 1.0600000 1.0100000 1.0140000 17.0000000 28.0000000 2.1000000 2.6000000 9.0000000 18.0000000 4.0000000 6.0000000 An easy-drinking pint. Malt-focused with an initial sweetness and a roasted dryness in the finish. Sometimes brewed as a lager (if so, generally will not exhibit a diacetyl character). When served too cold, the roasted character and bitterness may seem more elevated. Aroma: Low to moderate malt aroma, generally caramel-like but occasionally toasty or toffee-like in nature. May have a light buttery character (although this is not required). Hop aroma is low to none (usually not present). Quite clean. Appearance: Amber to deep reddish copper color (most examples have a deep reddish hue). Clear. Low off-white to tan colored head. Flavor: Moderate caramel malt flavor and sweetness, occasionally with a buttered toast or toffee-like quality. Finishes with a light taste of roasted grain, which lends a characteristic dryness to the finish. Generally no flavor hops, although some examples may have a light English hop flavor. Medium-low hop bitterness, although light use of roasted grains may increase the perception of bitterness to the medium range. Medium-dry to dry finish. Clean and smooth (lager versions can be very smooth). No esters. Mouthfeel: Medium-light to medium body, although examples containing low levels of diacetyl may have a slightly slick mouthfeel. Moderate carbonation. Smooth. Moderately attenuated (more so than Scottish ales). May have a slight alcohol warmth in stronger versions. May contain some adjuncts (corn, rice, or sugar), although excessive adjunct use will harm the character of the beer. Generally has a bit of roasted barley to provide reddish color and dry roasted finish. UK/Irish malts, hops, yeast. Three Floyds Brian Boru Old Irish Ale, Great Lakes Conway’s Irish Ale (a bit strong at 6.5%), Kilkenny Irish Beer, O’Hara’s Irish Red Ale, Smithwick’s Irish Ale, Beamish Red Ale, Caffrey’s Irish Ale, Goose Island Kilgubbin Red Ale, Murphy’s Irish Red (lager), Boulevard Irish Ale, Harpoon Hibernian Ale http://www.bjcp.org <_MOD_>2016-09-09 Single Infusion, Medium Body 139.6849133 72.0000000 212.0000000 72.0000000 5.4000000 172.4000000 0 100.0000000 0 0 1 67.6276557 640.0000000 0 Simple single infusion mash for use with most modern well modified grains (about 95% of the time). <_MOD_>2016-09-09 steps 7432 1 1 7149 2 <_XName>steps 16 <_MOD_>2016-09-10 Mash In 0 439.6027552 152.0000000 60.0000000 2.0000000 67.6276557 0.3000000 1217.2978018 72.0000000 0.0000000 0.0000000 72.0000000 0.0000000 139.6849133 160.0252310 0.0000000 <_MOD_>2016-09-10 Mash Out 2 -0.0006526 168.0000000 10.0000000 2.0000000 0.0000000 0.3000000 1217.2978018 72.0000000 0.0000000 152.0000000 72.0000000 507.2304109 139.6849133 168.0000000 0.0000000 <_TExpanded>1 0 1217.2978018 160.0000000 0.3000000 <_MOD_>2016-09-09 Malt 0 0 0.0000000 16.0000000 3.0000000 75.0000000 0.0000000 0.0000000 0 0 1.5000000 4.0000000 120.0000000 11.7000000 0.0000000 0 0 100.0000000 60.0000000 1.5000000 <_MOD_>2016-09-09 Keg 45.0000000 1 Forced Carbonation 100.0000000 Keg with forced carbonation which is the method used by most home brewers with kegs <_MOD_>2016-09-09 Ale, Single Stage 67.0000000 67.0000000 65.0000000 65.0000000 65.0000000 65.0000000 65.0000000 65.0000000 1 14.0000000 10.0000000 7.0000000 30.0000000 0 A simple single stage fermentation, often used by extract brewers or for classic ales. <_MOD_>2016-09-10 Ingredients 7405 1 1 7182 8 <_XName>Ingredients 16 <_MOD_>2016-09-10 Pale Malt, Maris Otter United Kingdom Maris Otter 0 1 176.3698400 123.4588880 3.0000000 82.5000000 0.0000000 88.3838384 0 1 1.5000000 3.0000000 120.0000000 11.7000000 0.0000000 0 1 100.0000000 Premium base malt from the UK. Popular for many English styles of beer including ales, pale ales and bitters. 90.0000000 0.6591259 Pale Liquid Extract <_MOD_>2016-09-10 Carared (Weyermann) Germany Weyermann 0 1 24.2893634 14.1095872 24.0000000 77.9000000 0.0000000 10.1010101 0 2 1.5000000 6.2000000 0.0000000 0.0000000 0.0000000 0 0 25.0000000 Medium crystal malt, adds a body and reddish color. Red ales and lagers, Scottish ales. Full body and aroma, deep red colour 90.0000000 0.4535920 <_MOD_>1976-02-29 Black (Patent) Malt US 0 1 24.6917776 2.1164381 500.0000000 55.0000000 0.0000000 1.5151515 0 3 1.5000000 6.0000000 0.0000000 13.2000000 0.0000000 0 0 10.0000000 Dark color and dry roasted flavor characteristic of Stouts and Porters Use for: Coloring in small amounts, or flavoring of Stouts and Porters in larger amounts. 90.0000000 0.4961162 <_MOD_>2016-09-10 Topaz Australia 0 2 15.9000000 6.5000000 7.4074075 4.0917797 0.2821917 15.0000000 60.0000000 0.0000000 15.7234869 4 0 1 2.0000000 <_MOD_>2016-09-10 Irish Moss 1 Clarity 912.9733513 6 1.0000000 640.0000000 0.0000000 0.2500000 0 0 10.0000000 Fining agent that aids in the post-boil protein break. Reduces protein chill haze and improves beer clarity. 1 0 5 <_MOD_>1978-09-07 Prima Donna Havdrup 1 2 5.0000000 2.0000000 92.5925925 15.1678036 3.5273962 15.0000000 5.0000000 0.0000000 Hjemmedyrket humle 12.3213208 6 0 1 0.0000000 <_MOD_>2016-09-10 British Ale Yeast Mangrove Jack's M07 0 1 0 0.0000000 1.0000000 2.0000000 25.0000000 7 1 2016-09-10 2016-09-09 200.0000000 68.0000000 74.0000000 57.0000000 72.0000000 0 0 0 5 2013-08-26 Wide variety of British Ales A neutral top-fermenting strain especially suited for brewing silky smooth light ales with a neutral yeast aroma and flavor contribution. This strain also works well for stronger ales where a soft and balanced mouth feel is desired and where the nutty, spicy and earthy hop and malt characteristics should be enhanced. This yeast strain is highly flocculent and not prone to autolysis, making it an excellent choice for both cask and bottle conditioned beer. Low in esters for an English yeast. 1.6600000 <_MOD_>2016-09-10 Yeast Nutrient 4 Fermentation 912.9733513 6 1.0000000 640.0000000 0.0000000 0.2500000 2 2 3.0000000 Gives yeast nutrients for healthy fermentation. Not needed for most beers, but good for those with a high percentage of adjuncts. Add before yeast. 1 0 8 <_TExpanded>1 <_MOD_>2016-09-10 AgeData 9361 0 1 9357 0 <_XName>AgeData 16 <_TExpanded>1 2 0 0 1.0450000 0 1.0100000 0 1.0180000 0 1.0110000 0 885.9222891 0 1.0380000 0 1.0500000 0 30.0000000 2.3000000 5.2000000 0 5.2000000 88.0000000 0 6.0000000 0 1.0230000 0 1.0360000 30 155.0000000 0 1.0000000 50.7207417 1 640.0000000 640.0000000 72.0000000 20.0000000 10.0000000 1.0500000 0 <_TExpanded>1